Baked Eggs with Artichokes and Parmesan

Ingredients

8 canned artichoke heart quarters

1 tablespoon unsalted butter

2 teaspoons fresh chives

1 teaspoon fresh parsley

1 teaspoon fresh oregano

2 large eggs

2 tablespoons freshly grated Parmesan cheese

Rub butter onto bottom and sides of two 3/4-cup soufflé dishes or custard cups, dividing equally. Sprinkle with herbs, dividing equally. Place 4 artichoke pieces in each dish. Crack 1 egg into each dish, being careful not to break yolk. Sprinkle eggs with salt, pepper, and cheese. (Can be prepare...